Inspection
Jul 16, 2026
8 recorded violations
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Inspector’s notes
Noted food stored in non food grade buckets from the hardware store.Discontinue and store all foods in a food grade container. Noted several foods in the walkin not covered.Provide covers to protect food from contamination
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Provide ice scoop with handle to dispense ice for the drinks at the bar.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Noted ready to eat foods in the walkin refrigerator without date marking.Provide
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Provide sanitizer strip for the sanitizer for the 2 bay sink in the Basement
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Noted rust in the walkin near the fan and on the wall.Clean to remove
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
Handwashing Signage (C)
Inspector’s notes
Provide hand washing on the hand sink at the bar.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Noted expired hood sticker in the kitchen.Service Clean the hood filter above the salmander in the kitchen
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
Cleaning of Plumbing Fixtures (C)
Inspector’s notes
Noted hand sink in the bar and in the kitchen heavily soiled.Clean Noted rinse sink in the kitchen with mold.Clean with frequency
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Boston Inspectional Services Department, Jul 16, 2026 · Original Source